December 4, 2010

PAPRIKA PORK SCHNITZEL


1/4 c. flour
1 tsp. salt
1/2 tsp. white pepper
1 tsp. Hungarian paprika (sold in wine shops)
6 pork fillets, about 2 lbs. or use tenderloin pounded flat
2 lg. garlic cloves, crushed
3 tbsp. butter, melted
1 c. Riesling wine

Combine flour, salt, paprika and pepper. Coat meat. Brown in melted butter and garlic on both sides about 10 minutes. Blend in 2 tablespoons with left over seasoned flour. Stir in wine and cream, cook and stir until slightly thick and smooth. Return meat to pan, cover and simmer 30 minutes. Serve over poppy seeded noodles or parsley rice. Yield: 4 to 6.

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